Recipes

Bread-crumbed chicken chunks browned golden, then baked with Swiss cheese, diced ham, and a creamy milk-and-soup sauce—all the flavors of Chicken Cordon Bleu in an easy casserole.

A comforting baked casserole of tender cooked cabbage and canned corned beef in a tangy Cheddar cheese soup sauce, topped with buttered bread cubes and melted American cheese.

Pan-fried lump crab cakes with a colorful bell pepper butter sauce — from Dean Fearing, published in the New York Times.

Crab Cakes and Roasted Red Pepper Sauce from Essential Seafood.

Coquilles St.-Jacques style lump crab in a sherry cream sauce with sautéed mushrooms, onion, and parsley, spooned into shells and broiled.

A seafood recipe for Newburg Sauce.

Crockpot cranapple sauce

cranberry sauce

Delicate zucchini blossoms piped with a silky crawfish and cream cheese mousse, breaded and fried golden, served with warm lemon butter sauce.

An ultra-simple cream corn soup with canned cream corn, tomato sauce, onion, and cubed potatoes — easy comfort food.

creamy cheese sauce

Slow-cooked pork loin with tart green apples, sage, and white wine in a rich cream sauce, served with fluffy cornmeal-yogurt biscuits. Comfort food at its finest.

A layered pasta bake with seasoned ground beef in tomato sauce and a creamy cheese middle of cottage cheese, cream cheese, sour cream and scallions. Can be prepared the day before.

A creamy aioli-style dipping sauce blending Creole mustard, roasted poblano, garlic, and lemon, finished with olive oil — great with fried appetizers.

Whole blue crabs boiled in a spiced court-bouillon, served chilled with a silky green onion and chicken stock dipping sauce.

Shrimp cooked in a spiced court-bouillon with crab boil, served with a classic New Orleans remoulade sauce of mustard, horseradish, and celery.

A tangy homemade Creole tartar sauce with capers, cornichons, and Creole mustard - perfect with fried seafood.

Crescent roll crust pressed into a baking pan and topped with a savory ground beef and Ragu spaghetti sauce mixture, then finished with melted cheddar. Cut into squares to serve.

Whole flounder filleted and pan-fried, then the crispy fried carcass serves as the dramatic presentation platter under the fillets in a mushroom-chicken stock sauce.